Lemon Chicken Paillard

1 Boneless Chicken Breast – butterflied
1/4 tsp Salt
1/8 tsp Pepper
1 tbsp Canola/Olive Oil Blend
2 tbsp Shallots – sliced thin
1 tbsp Lemon Juice
1/4 cup **Reduced Chicken Stock
1 tbsp Butter

Place butterflied chicken breast between two pieces of plastic wrap and pound to 1/4” thickness. Season chicken breast with salt and pepper. Add oil to a sauté pan over medium/high heat (allow oil to heat but not smoke). Add breast to pan. Allow to brown for 1-2 minutes per side, until chicken is done. Remove chicken to a hot plate. To the pan the chicken was sautéed in, add the shallots. Stir frequently for 30 seconds, until shallots are tender. Add lemon juice and reduced chicken stock. Add butter and heat through. Serve sauce over chicken.

** Make reduced chicken stock by simmering conventional chicken stock until reduced by 50%.

Makes – 1 serving

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.